Creamy Chicken Enchilada Casserole

         Chicken enchiladas in a casserole? This one is too delicious to pass up. It has all the flavor and creamy taste of a good Chicken enchilada. What makes this so good is that it is super easy, there is no rolling of the tortilla.

We are just going to layer this in a casserole dish. This dish is so packed with cheese, green chilis and chicken you will be full and satisfied for hours.

When we serve this delicious dish at home, I pair it up with some refried beans, black beans or mexican rice. The flavors are all perfect together.

This is one of those meals that if you had chicken earlier in the week, you can shred the pieces that are left and use them.If needed, stop at the local store on the way home and grab a rotisserie chicken. That will make the preparation even shorter.

Frequently Asked Questions:

            Can I use a different meat?

You could use turkey in this dish. If you want to use ground beef, steak or sausage, you will need to change up the recipe to work as a beef dish.

            Can I use flour tortillas?

You can, however, the true flavor of a real enchilada comes in with a corn tortilla.

            How do I store this dish?

These chicken enchiladas can be kept in the refrigerator for up to 5 days. If you want to freeze what is left, place into single serve freezer safe containers with lids that close tightly.

            Can I make these ahead of time?

You can do all the preparation, you can assemble the casserole, but do not bake it until shortly before eating.

What do you need to make Sour Cream Chicken Enchilada Casserole

            ½ cup sour cream

            1 can condensed cream of chicken soup

            1 can chopped green chilis

            2 tsp onion powder

            1 tsp garlic powder

            Salt and pepper to taste

            4 cups chicken shredded

            2 cups Mexican blend cheese, shredded

            12 corn tortillas

How to make Sour Cream Chicken Enchilada Casserole

FIRST STEP:

Shred 4 cups of chicken, no skin-just meat

Preheat the oven to 350*

SECOND STEP:

Using a 9×9 baking pan, lightly spray with cooking oil

Lay down 6 corn tortillas as the bottom layer

THIRD STEP:

In a mixing bowl mix the condensed cream of chicken soup, the sour cream, green chilis, milk, onion powder, salt, pepper and garlic powder. Combine well

Place a layer of the shredded chicken on top of the tortillas

FOURTH STEP:

Spoon and spread half of the soup mix over the chicken

Sprinkle half of the Mexican Blend shredded cheese on top of the soup mixture

FIFTH STEP:

Place the remaining 6 corn tortillas on top of the cheese,

Spread the remaining shredded chicken over the tortillas

SIXTH STEP:

Spread the remainder of the soup mixture over the chicken

Sprinkle 1 cup of Mexican Blend shredded cheese over the soup mixture

SEVENTH STEP:

Bake for 40 minutes or until the top layer of cheese is hot and bubbly, and slightly golden brown

Remove from the oven and let sit for 20 minutes

EIGHTH STEP:

Garnish the top with freshly chopped green onions, if you like

Serve with refried beans and Mexican Rice

Enjoy!

YUM!